Is it safe to use creeping rosemary from my garden in the kitchen in place of tuscan?

I have two varieties of rosemary in my garden, both of which I bought from Home Depot in the spring. I grow some tuscan (officianlis) rosemary but as it grows slowly I am running out of it. I also grow "creeping rosemary" which is a lot more prolific. When I picked some, it smelled like pine leaves and I am afraid to use it. Is creeping rosemary a true subspecies of rosemary and is it safe to use in the kitchen?

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